Green Global
Foundation Journal
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Papers
PREPARATION AND PACKAGING OF JACKFRUIT CHIPS (Pages : 41 - 47)
M. M. MOLLA, T. A. A. NASRIN, M. N. ISLAM AND M. A. J. BHUYANA study was conducted in the laboratory of Postharvest Technology Section under Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during June to September 2007 to find out a suitable preparation technique of quality jackfruit chips and their good packaging. Fruit’s slices treated with preservative and firming agents, pricked, blanched and then processed. A taste-testing panel for different sensory attributes using a 9- point hedonic scale tasted the fresh and stored chips. There were three packaging materials viz., metalex foil pouch, high density polyethylene and polypropylene pouch. During two months storage, the results showed that chips packed in metalex foil pouch secured the highest sensory score (crispiness: 9.0, colour: 9.30, flavour: 9.20 and overall acceptability: 9.10) followed by high density polyethylene pouch and polypropylene pouch obtained the lowest score (crispiness: 6.4, colour: 5.0, flavour: 5.6 and overall acceptability: 5.9). Download